Pickled vegetables in sweet tea

Ingredients:

• 3/4 cup brewed sweet tea
• 0.5 cups distilled white vinegar
• 2 tablespoons of honey
• 1 tbsp. l. dried chives
• 1 teaspoon celery seeds
• 1 teaspoon coarse salt
• 1 jar (450 g) pickled banana peppers
• 180 g fresh green beans, chopped
• 3 small cucumbers

Preparation:

1. Place the saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried onion, celery seed, salt, and banana pepper brine (refrigerate the pepper until ready to serve). Heat until the liquid comes to a boil and the honey dissolves, about 4 minutes.
2. Place the green beans in an ovenproof bowl or container. Cut each cucumber into 8 sticks and add to the beans. Pour the hot brine over the green beans and let marinate for at least 20 minutes.
3. Once the vegetables have cooled completely, serve them with the banana peppers or store in a tightly sealed container.